Spread pork on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until pork loins are very thin, even pieces. Season both sides with salt and pepper.
Combine panko, cheese, flour, parsley, garlic salt, thyme and paprika in a medium-sized bowl. Whisk together eggs in a separate bowl. Dip pork loins, one at a time, into eggs and then into the dry ingredient mixture, coating each side completely. Place coated pork loins on a large plate or baking sheet.
Heat 2 T of the cooking oil in a medium-large pan (my absolute fave!). Cook half of the pork loins for 3 minutes on each side and until fully cooked through. Transfer cooked pork loins to a plate. Add additional 2 T of cooking oil and repeat the process for the remaining pork loins.
Meanwhile, combine salad ingredients in a medium bowl. In a separate, small bowl (I like to use my pyrex for dressings), combine oil, lemon juice and balsamic vinegar. Toss salad with dressing. Season with salt as desired.
Squeeze juice from 1-2 lemon wedges and sprinkle on top of pork chop. Serve pork topped with salad.
We recommend that all meals for children be served with milk.